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Chicken, Shitake & Lup Chong Hotpot


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4

Ingredients

10 portion(s)

  • 4 pieces chinese sausage
  • 10 piece chinese dried mushrooms, shitake
  • 1 tablespoon shao sing wine, chinese rice wine
  • 2 spring onions
  • 2 spring onions, sliced finely
  • 1 egg
  • 1 --- piece fresh ginger, thumb size
  • 1 tablespoon soy sauce
  • 1 heaped tablespoon cornflour
  • 1 teaspoon salt flakes
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 350 gram rice, long grain
  • 350 gram boneless chicken thighs chopped
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Recipe's preparation

  1.  

    Reconstitute mushrooms in hot water for 15 mins. Then drain & squeeze out. Keep the soaking liquid.

    Slice mushrooms and mix with wine and 1 teas sesame oil. Set aside

     

    Mince the ginger & spring onions SP 6, 3 seconds. Place chicken, sausage & all seasonings in Varoma and mix together. Add mushrooms. Nestle whole egg in chicken mixture.

    Rinse rice and put in TM steamer basket in bowl with leftover mushroom stock. Top up with boiling water to make 900g water. Put Varoma on top and cook for 17 minutes, SP 4 Varoma.

    Remove egg and check rice is cooked.

    Shell egg and add to chicken mixture and mix with rice. Garnish with spring onions.

     

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Accessories you need

11

Tip

chinese sausages & dried mushrooms can be found in the Asian section of most supermarkets. They can also be found in Asian grocers too!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Mmm maybe try using crux

    Submitted by Sharon.thermomix on 31. January 2014 - 23:48.

    Mmm maybe try using crux towel to stop hard to clean Varoma but allow steam to penetrate....?

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Mmmm maybe use a lean crux

    Submitted by Sharon.thermomix on 31. January 2014 - 16:00.

    Mmmm maybe use a lean crux towel in the base to stop messy Varoma...??

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  •  Made this taking into

    Submitted by Homegrown and under 100 on 10. January 2014 - 20:02.

     Made this taking into consideration a few of the comments. So I put baking paper in the varoma with a few slits (not round holes) and when the time was up the rice and egg were cooked perfectly, but the chicken was stil fairly raw.. Took out rice and egg and put  chicken back on for another 10 minutes. Ended up with a lot of juices so poured them into the rice for flavour, but this maybe made it a bit wet. Will definitely make again. Yum.

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  • @season: Its okay, but lots

    Submitted by VeganAnni on 25. March 2013 - 08:06.

    @season: Its okay, but lots of work to clean it up afterwards.

    Is that because of the chicken "juices" cooking in the Varoma holes?

    Try placing a layer of baking paper under the chicken and piercing some steam holes in that = much cleaner to clean

    Anni Turnbull

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  • Hi, with the cooked egg, do

    Submitted by AnneFwee on 16. March 2013 - 17:07.

    Hi, with the cooked egg, do you just slice it or mince it through the rice?

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  • love it! Since i came to

    Submitted by season on 5. December 2012 - 21:54.

    love it!


    Since i came to Australia, looking for easier way to cook this dish. Was using a rice cooker to cook it before i discover Thermomix. Its okay, but lots of work to clean it up afterwards.


     


    i got my tm31 for about 3 weeks now, and i've cooked twice with this recepy.  :~ 


     


    However, i modify a bit on the second time when i cooked it with something like the following.


     


    8 pieces chinese sausage (love my lub chong) :P12 piece whole chinese dried mushrooms shitake1.5 tablespoon shao sing wine chinese rice wine


    half a garlic1 spring onion sliced finely2 egg s1 --- piece fresh ginger thumb size1 tablespoon soy sauce 1 heaped tablespoon cornflour half teaspoon salt flakes 1 teaspoon sugar 1 tablespoon sesame oil 350 gram brown rice 350 gram boneless chicken thighs chopped


     


    the cooking methods are the same, beside i found that i need to give it a stir the chicken mix about half way thru. Also, since i'm using brown rice instead of normal rice, i cooked it for about 22/25 minutes instead of 17/20 minutes. I put the eggs in about 12 minutes so that it is not overcooked.


     


    thanks for such a wonderful recepy. :-)

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  • Well done Tess, Sometimes if

    Submitted by Sarah Wong on 28. January 2012 - 15:48.

    Well done Tess, Sometimes if the Varoma is very full I make sure that I poke some holes in the food to allow the steam to come thru. Enjoy your machine!

    Sarah Wong

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  • I've only had my TM a few

    Submitted by Kingsvilletess on 16. January 2012 - 20:00.

    I've only had my TM a few weeks so there's a few things I wasn't sure of, and perhaps that will come with experience.  

    Initially I put the chicken/sausage/mushroom combo in the main Varoma bowl, but some of the chicken didn't seem to have got enough steam to cook fully so I ended up transfering it up to the tray and giving another 5 minutes (without the rice).

    I also wasn't quite sure what to do with all the other ingredients, so I ended up putting it all (including all of the seasame oil and the rice wine) in with the spring onion and ginger mix and giving it a whiz to make a sauce, then stirring that through the meat before steaming.

    It was delicious, and will be perfect for taking to work for lunch.

     

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  • This is a great dish and a

    Submitted by Julie-Ann Allen - Area Manager Qld on 28. September 2011 - 08:30.

    :bigsmile: This is a great dish and a definate husband pleaser! Yummy......give it A try!

    Julie-Ann

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